Munich White Sausage Salad

Summary

Ingredients

• 2 sausages (white sausages), cooked
• 0.5 ½ glass onion (s) (pearl onions) and a red onion
• 2 tablespoon vinegar (apple cider vinegar or brandy vinegar)
• some mustard, sweeter or medium hot
• some oil (sunflower oil)
• 1 bunch chives or spring onions, finely chopped
• Salt and pepper, whiter from the mill
• 1 pickle (s) (pickled cucumber or pickle), diced
• some radishes
• 1 egg (s), hard-boiled, chopped

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Instructions

1. Not all veal sausages are always eaten, that`s how they taste the next day.
2. Remove the skin from the white sausages and cut the sausages into slices.
3. Halve the pearl onions and finely dice the red onion. Add the apple cider vinegar, a little oil, a little water and a little stock of the pearl onions, mix with the mustard and chives and season with salt and pepper.
4. Mix in the veal sausages, radishes and chopped egg. Let it steep in the refrigerator for half an hour.
5. A buttered pretzel or good farmer`s bread goes well with it.